Most of us will have a BM 20 or 50. But are there any 200 or 500 owners on this forum?My dream (within a couple of years!) is to open a micro brewery with a 200 or 500. So it would be great that owners of those 'biggies' could share their experience.

gert wrote:Most of us will have a BM 20 or 50. But are there any 200 or 500 owners on this forum?My dream (within a couple of years!) is to open a micro brewery with a 200 or 500. So it would be great that owners of those 'biggies' could share their experience.

Thanks

Great enquiry, I am a bit old to be considering a micro brewery but the concept of a 200 or 500 for a small bar / restaurant in my opinion is great.The most attractive feature is the very small footprint that these units occupy and that there power requirements would be quite predictable which would make budgeting costs against profits very easy.

Cheers

The worst thing that can happen if I die is that my wife will sell all my brewing equipment for what I told her I paid for it

add me to the list. i've got enough interest to 'legalize' a small place and brew occasionally (keep two fermenters full) to break even, if not cover the cost of equipment. of course the 200L is attractive for the reasons above. but i've never seen one in person nor talked to anyone who has used one, at least not anyone with whom i was able to find a common language that allowed exchange of information (an important aspect of a successful conversation, in my opinion). so i will throw out my questions, even though there's nobody here with the answers! what are the power requirements? (i'm sure speidel can answer this one...) is the 200 faced with the same limitations for gravity as my trusty 20L? i won't be able to do double mashes, and can't risk stuck mashes on the big scale, but i can't be held back to 1.060-range beers either! finally, can someone draw up a reasonable cost comparison of building a 3 vessel semi-automated electric system vs the speidel 200, continental european prices, and post it here? thanks!

Wasatch Brewery has a 200l in its Salt Lake City brewpub along with a nice Speidel fermenter. When I was there in October, it wasn't in operation yet. I offered my services, but no one took me seriously

dinnerstick wrote:add me to the list. i've got enough interest to 'legalize' a small place and brew occasionally (keep two fermenters full) to break even, if not cover the cost of equipment. of course the 200L is attractive for the reasons above. but i've never seen one in person nor talked to anyone who has used one, at least not anyone with whom i was able to find a common language that allowed exchange of information (an important aspect of a successful conversation, in my opinion). so i will throw out my questions, even though there's nobody here with the answers! what are the power requirements? (i'm sure speidel can answer this one...) is the 200 faced with the same limitations for gravity as my trusty 20L? i won't be able to do double mashes, and can't risk stuck mashes on the big scale, but i can't be held back to 1.060-range beers either! finally, can someone draw up a reasonable cost comparison of building a 3 vessel semi-automated electric system vs the speidel 200, continental european prices, and post it here? thanks!

Here is an interesting article by 'Grain and Grape' they make wort kits for sale in their store, they do this by double mashing using a 500lt BM. Link to their facebook page as well, I takes a bit of searching but it's interesting all the same.

Batz wrote:Here is an interesting article by 'Grain and Grape' they make wort kits for sale in their store, they do this by double mashing using a 500lt BM. Link to their facebook page as well, I takes a bit of searching but it's interesting all the same.